Butternut Squash & Sweet Potato Hummus

Based off Lovingit Vegan - Roasted Butternut Squash Hummus
*Made using left overs* from my Butternut Squash and Sweet Potato Curry
Whenever I buy bagels, there's loads of leftover seeds in the bag, which I used to sprinkle on top
Butternut Squash & Sweet Potato Hummus
Based off Lovingit Vegan - Roasted Butternut Squash Hummus
*Made using left overs* from my Butternut Squash and Sweet Potato Curry
Whenever I buy bagels, there's loads of leftover seeds in the bag, which I used to sprinkle on top
Cooking Instructions
- 1
Roast the cubed Butternut Squash and sweet potato with salt, oil and thyme for 40mins, 180°C. Then leave to cool.
- 2
Finely chop the garlic and leave to sit in the white wine vinegar (or lemon juice) for 5 mins in a small dish
- 3
Meanwhile, blend together the chickpeas, olive oil, paprika, cayenne pepper, cumen, tahini and water/chickpea juice. Add the garlic/white wine vinegar mixture with salt and pepper and give a final blend
- 4
Spoon into a large ramekin/small glass jar and sprinkle with seeds. Enjoy with sliced veg, tortilla chips or spread in sandwiches
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